Recipes, Food Photos & Discussion at Nibbledish

Venison Steak

Wed, 18 Jul 2007 00:44:56 +0100

First, you need to take down a deer. Then, you've got to pull out your handy knife and chop open the hind-quarters. Separate muscle (best for marinating) from bone and slice to 1-inch thick pieces (that's regulation steak size, right?). Remove the white tendon crap around the meat. Combine salad…

Roasted Capon

Wed, 18 Jul 2007 00:19:32 +0100

First, I want to explain what a capon is. A capon is a rooster that's been neutered (it's a chicken version of steer). You can get a capon from any old poultry farm if you know the manager. The thing with capon is when a male rooster loses his -thing-,…

Egg Sandwich

Wed, 18 Jul 2007 00:01:52 +0100

Bacon grease works a lot better than butter or oil because it makes the egg crunchy, which is why I like it so much. Just fry the eggs in bacon grease, put some miracle whip on it, dash some Miracle Whip over it, and stick it between the slices of…

Catfish Chowder

Tue, 17 Jul 2007 23:55:34 +0100

Cut catfish (use only fillet, don't use anything in front of gills) into chowder-size pieces. Put the fish into a pan with the onion and butter until onions become see-through. Add the water and cream and simmer for like an hour (that's how long it takes to thicken chowder). It…

Really Hot Hush Puppies

Tue, 17 Jul 2007 23:44:23 +0100

Combine everything except the eggs, milk, and oil and mix it all up. Put in the eggs and milk and mix that up, too. Pour oil to 4 inches (you only need 3 though) into a Dutch oven and heat to 375 degrees (this part is a little tricky). Drop…